Chimichurri Baked Feta, Courgette & Crispy Potato Salad
"I adore this recipe; it's perfect for a relaxed girlie night paired with a stunning glass of rosé."
By Jess Murphy
4 people
30 minutes
25 minutes
Ingredients
- 3 - Courgettes
- 1 - Lemon juice & zest
- 30 ml Olive Oil
- 300 g Potato peeled & chopped into chunks
- 1 - SuperValu Signature Tastes Feta
- 70 g Walnuts
- 2 - peaches cut into wedges
For the Chimichurri:
-
1
tsp
Dried Oregano
-
2
cloves
Garlic
-
125
ml
Oil
-
30
g
Parsley
finely chopped
-
1
-
Red Chilli
-
30
ml
Red Wine Vinegar
-
1
-
Salt and Black Pepper
Method
- Pop all herbs in a bowl, mince the garlic, add the chilli, vinegar and olive oil, then season with ground black pepper and flakey sea salt. Set aside for 20 minutes.
- Take a casserole dish or a lipped flat tray and toss your potatoes in the olive oil.
- Cook at 180oC for 25 minutes until crispy.
- Then add feta and walnuts and bake for another 5 minutes.
- Cut courgettes lengthways and grill for 3 minutes until charred.
- Remove potato, feta and walnut mixture from the oven & allow to cool for five minutes, then add the grilled courgettes and layer up your peaches.
- Add the chimichurri and serve immediately.
